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Roasted Veggie Glow Bowls with Tahini Dressing Recipe

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3.9 from 2 reviews

These Roasted Veggie Glow Bowls are a vibrant and nutritious meal featuring caramelized cauliflower and carrots, fluffy quinoa, wilted kale, creamy avocado, and a flavorful golden tahini dressing. Perfectly balanced with smoky spices and a hint of sweetness, this recipe offers a wholesome and satisfying dish ready in just 40 minutes.

Ingredients

Roasted Vegetables

  • 1 medium head cauliflower, cut into florets (about 6 cups total)
  • 3 large carrots, peeled and sliced diagonally into 1-inch chunks
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Quinoa and Greens

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 4 packed cups chopped fresh kale

Toppings and Garnishes

  • 1/4 cup roasted pumpkin seeds
  • 1 ripe avocado, sliced
  • Optional: chopped fresh parsley, pickled red onion

Golden Tahini Dressing

  • 1/4 cup tahini, well-stirred
  • 1 Tbsp. sherry vinegar (can substitute apple cider vinegar)
  • 1 Tbsp. maple syrup
  • 2 tsp. chili garlic sauce
  • 1/2 tsp. curry powder
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. kosher salt, or more to taste
  • 3 to 4 Tbsp. water, to thin dressing as needed

Instructions

  1. Roast Vegetables: Preheat oven to 425ºF. Place cauliflower florets and carrot chunks on a large rimmed baking sheet. Drizzle with 2 Tbsp. olive oil and sprinkle smoked paprika, garlic powder, cumin, kosher salt, and black pepper. Toss well to coat evenly. Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are crisp and caramelized.
  2. Cook Quinoa and Wilt Kale: While vegetables roast, combine quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove lid, stir in chopped kale and remaining 1 Tbsp. olive oil. Cover again and keep warm; the residual heat will wilt and soften the kale.
  3. Make Golden Tahini Dressing: In a bowl, whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and kosher salt until combined. Gradually add water, 1 Tbsp. at a time, and whisk until the dressing is smooth and reaches your desired consistency (typically 3 to 4 Tbsp. water).
  4. Assemble Bowls: Divide the quinoa and kale mixture evenly among four bowls. Top evenly with the roasted vegetables and sliced avocado. Drizzle each bowl generously with the golden tahini dressing. Sprinkle roasted pumpkin seeds on top (about 1 Tbsp. per bowl). Garnish with chopped fresh parsley and optional pickled red onion, if desired.

Notes

  • For a nut-free version, omit pumpkin seeds or substitute with roasted chickpeas.
  • Pickled red onion adds a tangy contrast but is optional.
  • The tahini dressing can be adjusted thinner or thicker by varying the water amount.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently before serving.

Find it online: https://dishcooks.com/roasted-veggie-glow-bowls-with-tahini-dressing-recipe/